This Apricot Cheesecake Tart combines a buttery graham cracker crust with a creamy vanilla cheesecake filling layered with a fragrant apricot cardamom compote, finished with fresh apricot slices for a stunning and delicious dessert.
Total Time:4 hours 35 minutes
Yield:8 servings
Ingredients
Crust
8 oz graham cracker crumbs
½ cup unsalted butter
Apricot Compote
1 lb fresh apricots plus 3 apricots for decoration
1 ½ tbsp light brown sugar
2 pods of cardamom
2 slices of lemon
2 tbsp water (optional)
Cheesecake Filling
10 oz cream cheese
1 cup heavy cream
1 cup powdered sugar
1 tsp vanilla extract
Instructions
Prepare the crust: In a blender, combine the graham cracker crumbs and unsalted butter. Blend until the mixture is finely crushed and evenly combined. Pour the mixture into a tart pan, spread it evenly, and press it firmly by hand to form the crust.
Cook the apricot compote: Peel and add the apricots, light brown sugar, cardamom pods, and lemon slices to a small saucepan. Heat over medium heat, stirring frequently, until the apricots soften and the sugar dissolves, about 15 minutes. Add 2 tablespoons of water if the mixture becomes too dry or starts to stick.
Cool and blend apricot mixture: Remove the compote from heat and allow it to cool completely. Once cooled, blend the mixture until smooth.
Prepare cheesecake filling: In a mixing bowl, combine cream cheese, heavy cream, powdered sugar, and vanilla extract. Beat the mixture until soft peaks form, ensuring it is smooth and fluffy.
Assemble the tart: Pour the cream cheese filling over the prepared crust and spread evenly. Spoon the apricot compote on top, spreading it into the center while leaving a 2-inch gap around the edges unfilled.
Decorate the tart: Thinly slice 3 fresh apricots and arrange the slices decoratively on top of the tart.
Chill the tart: Refrigerate the tart for 3-4 hours to allow it to set. For best texture and flavor, refrigerate for 24 hours before serving.
Serve and enjoy: Remove from refrigerator, slice, and serve chilled.
Notes
Adding 2 tablespoons of water during compote cooking helps prevent burning if mixture gets too thick.
For easier peeling, blanch apricots briefly in boiling water before peeling.
You can substitute graham cracker crumbs with digestive biscuits for a different flavor profile.
Use full-fat cream cheese and heavy cream for a rich and creamy filling.
Refrigerating the tart for 24 hours enhances the flavors and helps the tart hold its shape better.
Cardamom pods can be lightly crushed before adding to release more aroma.
